Meze - Appetizers | Filyra | Greek Traditional Food Workshop Call us: (+30) 24940-31270 | Login Greek Traditional Food Workshop Leave us your email address to let you know about new products and sales Email: * Which of our products would you like to taste?: Snack - Salads - Appetizers Photo Gallery Meze - Appetizers Caper Salad CAPER SALAD Capers, parsley, bread, vinegar, garlic and olive oil. A salad that is best consumed as an appetizer or meze along with wine or tsipouro; it compliments grilled and fried fish dishes. TABBOULEH Salad made from gruel, parsley and peppers. You can dress the dish with sliced onions and tomatoes. Olive Salad OLIVE SALAD A tasty combination of feta cheese and olives from Kalamos; an excellent appetizer to compliment toasted bread and crackers. A great meze for ouzo, along with sliced tomatoe and onions. It goes great with your favourite tomato sauce dishes. Made with home-made mayonaise and fresh vegetables.

Taramosalata - Fish Roe Salad TARAMOSALATA - FISH ROE SALAD A dip made from taramas - the salted and cured roe of the fish - mixed with bread crumbs, oil and lemon. It goes great alongside fish dishes. Grilled aubergines, garlic, parsley, cumin, paprika, wine vinegar, tahini, lemon, salt, extra virgin olive oil. Hard goat cheese, vine leaves, dill, lemon in olive and corn oil. Pickled Mushrooms (in Sweet and Sour Brine) PICKLED MUSHROOMS (IN SWEET AND SOUR BRINE) Mushrooms, white wine vinegar, black sugar, garlic, oregano, thime, bay leaf, salt, black peppers. It can be eaten with other pickled dishes. It goes well with sweet and sour sauces. It can dress salads. Roe - Wikipedia, Photos and Videos Roe NEXT GO TO RESULTS [51 .. 100] WIKIPEDIA ARTICLE This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed.

(December 2008) Salmon roe (left) and sturgeon roe ( caviar ) (right) Prawns skagen topped with cold-smoked salmon roe, on bread Look up roe in Wiktionary, the free dictionary. Roe ( /roʊ/ ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals , such as shrimp , scallop and sea urchins . As a seafood , roe is used both as a cooked ingredient in many dishes and as a raw ingredient. The roe of marine animals, such as the roe of lumpsucker , hake and salmon , is an excellent source of omega-3 fatty acids. [1] Roe from a sturgeon or sometimes other fishes is the raw base product from which caviar is made. The term soft roe or white roe denotes fish milt . Contents South Africa[ edit ] The large Indian population in KwaZulu Natal consumes fish roe in the form of slightly sour curry or battered and deep fried.

United States[ edit ] In the United States, several kinds of roe are produced: salmon from the Pacific coast, shad and herring species like the American shad and alewife , mullet , paddlefish , American bowfin , and some species of sturgeon . Shad, pike and other roe are sometimes pan-fried with bacon. Spot Prawn roe (hard to find) is also a delicacy from the North Pacific. Flounder roe, pan-fried and served with grits is popular on the Southeastern coast. Canada[ edit ] In the province of New Brunswick, roe (caviare) of the Atlantic sturgeon is harvested from the Saint John river.[ citation needed ] Roe from the cisco is harvested from the Great Lakes, primarily for overseas markets. Roe is also extracted from herring, salmon, and sea urchins. Chile[ edit ] In Chile , sea urchin roe is a traditional food known as an "erizo de mar". Chile is one of many countries that exports sea urchins to Japan in order to fulfill Japanese demand.

Peru[ edit ] In Peru, roe is served in many seafood restaurants sauteed, breaded and pan fried, and sometimes accompanied by a side of fresh onion salad. It is called Huevera Frita. Cojinova (Seriolella violacea) yields the best roe for this dish. Despite the fact that many people like it, it is hardly considered a delicacy. Upscale restaurants are not expected to offer it, but street vendors and smaller restaurants will make their first daily sales of it before they run out. Cojinova itself (considered a medium quality fish) is caught for its fish meal, not for its roe, which is considered a chance product. Sea urchin roe is considered a delicacy and it is used (at customer request) to add strength to ceviche . Bangladesh[ edit ] Roe from the Ilish fish is considered a delicacy in Bangladesh . The roe is usually deep-fried, although other preparations such as mashed roe where the roe crushed along with oil, onion and pepper, or curry of roe can also be found. China[ edit ] In many regions in China, crab and urchin roes are eaten as a delicacy.

Crab roe are often used as topping in dishes such as "crab roe tofu" (蟹粉豆腐). Nanxiang Steamed Bun Restaurant serves "crab roe xiaolongbao " as their special. Shrimp roes are also eaten in certain places, especially around the downstream of Yangtze River , such as Wuhu , as toppings for noodle soup.[ citation needed ] India[ edit ] Among the tribal populace of eastern India, roe that has been deeply roasted over an open fire is a delicacy. In this region, the roe of rohu is also considered a delicacy and is eaten fried or as a stuffing within a fried pointed gourd to make potoler dolma. All along the Konkan coast and Northern Kerala , the roe of sardines , black mackerel and several other fish is considered a delicacy. The roe can be eaten fried (after being coated with red chilli paste) and also as a thick curry (gashi). In the state of Kerala , roe is deep fried in coconut oil , and is considered a delicacy. A common method of quick preparation is to wrap the roe in wet banana leaves and cook it over charcoal embers.

In Odisha and West Bengal , roe of several fresh-water fish, including hilsa , are eaten, the roe being cooked separately or along with the fish, the latter method being preferred for all but large fishes. Roe, either light or deep-fried are also eaten as snacks or appetizers before a major meal. Iran[ edit ] In the Caspian provinces of Gilan and Mazandaran , several types of roe are used. Called ashpal or ashbal, roe is consumed grilled, cured, salted, or mixed with other ingredients. If salted or cured, it is consumed as a condiment. If used fresh, it is usually grilled, steamed, or mixed with eggs and fried to form a custard -like dish called "Ashpal Kuku". Besides the much sought-after caviar , roe from kutum (also known as Caspian white fish or Rutilus frisii kutum), Caspian roach (called "kuli" in Gileki ), bream (called "kulmeh" in Gileki ), and Caspian salmon are highly prized. Roe from carp is less common and barbel roe is also occasionally used.

Israel[ edit ] Several sections of the Israeli cuisine include roe. In Modern Hebrew , roe is commonly referred to by its Russian name "ikra" (איקרה). When necessary, the color is also mentioned: white or pink, as appropriate. Israeli "white ikra" is commonly made of carp or herring eggs, while "red ikra" is made of flathead mullet eggs or, in rarer cases, salmon eggs. The term " caviar " is separate, and denotes only sturgeon eggs. Ikra is served as a starter dish, to be eaten with pita or similar breads, particularly in Arab restaurants. It can also be purchased in stores, in standard-sized plastic packages. In home cooking it is similarly served as a starter dish. In Judaism , roe from kosher fish--fish with fins and scales--is considered kosher. Like fish in general, it is considered pareve . Roe is considered kosher only if the fish from which it's harvested is kosher as well. This means that sturgeon roe is not considered kosher from an Orthodox Jewish perspective. For most Orthodox Jewish consumers who keep kosher, roe or caviar must be processed under kosher supervision as well.

The only exception to this rule is red roe, thanks to a widely accepted responsa by the Bais Yosef. [3] Salmon roe at the Shiogama seafood market in Japan Ikuradon, a bowl of rice topped with salmon roe Uncooked noodle made from shrimp roe A variety of roe types are used in Japanese cuisine , including the following which are used raw in sushi : Ikura (イクラ) - Salmon roe. Large reddish-orange individual spheres. Since salmon eggs are also used as bait, first-time sushi eaters who have experienced fishing may be taken aback when served ikura. It is a loan word from the Russian, "икра" (soft-shelled eggs, in this context caviar ) Sujiko (すじこ/筋子) - Also salmon roe. The difference is that sujiko is still inside its sac when it is prepared. It also has a different color; sujiko is red to dark-red while ikura is lighter in color, sometimes almost orange. Sujiko is also sweeter in taste. Masago (真砂子)- Smelt roe, similar to Tobiko, but smaller.

Kazunoko (数の子/鯑) - Herring roe, yellow or pinkish, having a firm, rubbery texture and appearance, usually pickled. The roe is in a single cohesive mass and so looks like a piece of fish. Mentaiko (明太子) - Alaska pollock roe, spiced with powdered red pepper and surrounded by a thin, elastic membrane . Mentaiko is usually pink to dark red. Korea[ edit ] All kinds of fish roe are widely eaten in Korean cuisine , including the popular sea urchin, salmon, herring, flying fish, cod, among others. Myeongran jeot (명란젓) refers to the jeotgal (salted fermented seafood) made with pollock roe seasoned with chili pepper powders. It is commonly consumed as banchan , small dish accompanied with cooked rice or ingredient for altang (알탕), a kind of jjigae (Korean stew). Lebanon[ edit ] Sea urchin roe, or toutia توتية as it is known locally, is eaten directly from the sea urchin shell fresh using a small spoon.

Some people add a twist of lemon juice to the roe and eat it in Lebanese flat bread. Malaysia[ edit ] Particularly in Sarawak, Malaysia, Toli Shad fish roe is a popular delicacy among locals and tourists. The roe is usually found in the street market in Sarawak's capital city of Kuching. The roe can be sold for up to 19 USD per 100 grams and is considered expensive among locals, but the price can reach up to 30 USD in other states of Malaysia. The roe is usually salted before sale but fresh roe is also available. The salted roe is usually pan fried or steamed and eaten with steamed rice. The fish itself is also usually salted and served along with the roe. New Zealand[ edit ] The Maori people and other New Zealanders eat sea urchin roe, called "Kina". [5] Kina is sold in fishshops, supermarkets, and alongside the road. Most commercial Kina is imported from the Chatham Islands .

Europe[ edit ] All around the Mediterranean, botargo is an esteemed specialty made of the cured roe pouch of flathead mullet , tuna , or swordfish ; it is called bottarga (Italian), poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο). Denmark[ edit ] Lumpfish (stenbider) roe is used extensively in Danish cuisine , on top of halved or sliced hard-boiled eggs, on top of mounds of shrimp , or in combination with other fish or seafood. Another commonly eaten roe is that from the cod (torsk). France[ edit ] Sea urchin roe (oursin in French ) is eaten directly from the sea and in restaurants, where it is served both by itself and in seafood platters, usually spooned from the shell of the animal. Crab , shrimp and prawn roe still attached to those animals is also considered a delicacy. Finland[ edit ] Common whitefish and especially vendace from the fresh water lakes in Finland are renowned for the excellent delicate taste of the roe.

Roe is served as topping of toast or on blini with onion and smetana . Greece[ edit ] Taramasalata , salad made with taramá Taramá is salted and cured carp or cod roe used to make taramosaláta, a Greek meze consisting of taramá mixed with lemon juice, bread crumbs, onions, and olive oil; it is eaten as a dip. Avgotaraho (αυγοτάραχο) or botargo is the prepared roe of the flathead mullet . Italy[ edit ] Bottarga is primary the salted and dried roe pouch of the Atlantic bluefin tuna ; can be also prepared with the dried roe pouch of the flathead mullet , even if it is considered of low quality and less tasty. It is used minced for dressing pasta or in slice with olive oil and lemon (Fishermen style). The coastal town of Alghero, Sardinia, is also known for its "bogamarì" specialty (fresh sea urchin roe).

Norway[ edit ] Norwegian caviar is most commonly made from cod , but caviar made from lumpsucker or capelin roe is also available. In some areas it is also common to fry the roe from freshly caught fish, to be eaten on bread or with potatoes and flatbread . Portugal[ edit ] Codfish roe and sardine roe are sold in olive oil. The fresh roe of hake (pescada) is also consumed (a popular way of eating it is boiled with vegetables, and simply seasoned with olive oil and a dash of vinegar). In the South of Portugal, the "ouriço do mar" (sea urchin) is highly appreciated. In the Sines area (Alentejo), a layer of dried pine needles is placed on the ground and, on top of it, a layer of sea urchins. This layer is topped with a second layer of dried pine needles. The pile is set on fire. The roe is removed from the cooked sea urchins and eaten. Sea urchin is not consumed in May, June, July, and August.

Romania[ edit ] Fish roe is very popular in Romania as a starter (like salată de icre ) or sometimes served for breakfast on toasted bread. The most common roe is that of the European carp; pike, herring, cod are also popular. Fried soft roe is also a popular dish. Sturgeon roe is a delicacy normally served at functions. Romanian roe salad decorated with black olives Russia and ex-USSR countries[ edit ] In Russian , all types of fish roe are called "икра" (ikra, caviar), and there is no linguistic distinction between the English words "roe" and "caviar." Sturgeon roe, called "чёрная икра" (chyornaya ikra, " black caviar ") is most prized. It is usually served lightly salted on buttered rye bread, or used as an ingredient in various haute cuisine sauces and dishes. It is followed in prestige by salmon roe , called "red caviar," which is less expensive, but still considered a delicacy. More common roes, such as cod , pollock , and herring are everyday dishes.

Salted cod or pollock roe on buttered bread is common breakfast fare and herring roe is often eaten smoked or fried. The roe of freshwater fish is also popular but the commercial availability is lower. Soft roe of various fishes is also widely consumed, mostly fried, and is a popular cantina-style dish. Roe found in dried vobla fish is considered delicious; though dried vobla roe is not produced separately as a stand-alone dish, roe-carrying vobla is prized. Spain[ edit ] Cod and hake roe is commonly consumed throughout the country in many different forms: sautéed, grilled, fried, marinated, pickled, boiled and with mayonnaise, or in salad. Tuna and ling dry brined roe is traditional in Andalusia and the Mediterranean coasts since antiquity. In all the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw. Sweden[ edit ] Smoked and salted cod roe paste, commonly served as sandwich topping is popular in Sweden. The most famous brand is Kalles kaviar . Lightly salted roe of the vendace is called Löjrom in Swedish.

It is naturally orange in colour. The most sought after type is Kalix Löjrom from Kalix in the northern Baltic sea. Most Löjrom consumed in Sweden is however imported frozen from North America. Stenbitsrom, the roe of lumpfish is naturally a bleak unappetizing gray, but is coloured black (to emulate Black Caviar) or orange (to emulate Löjrom). Stenbitsrom sells in much larger volume than Löjrom, but it has two drawbacks: it tastes little more than its salt and artificial additives, and the colour additives tend to bleed into other parts of the food you serve it with (such as a boiled egg), or to discolour the porcelain dish. There is also a trend to use more Laxrom (Salmon roe), which is a natural orange colour, and has large diameter. United Kingdom[ edit ] Roe consumed within the UK is generally soft roe as opposed to hard roe. Though not popular, herring roe is sold within many British supermarkets. Battered cod roe can also be bought within many fish and chip shops. Various tinned roes are on sale in supermarkets e.g.

soft cod roes, pressed cod roes and herring roes. Cyprus Food Drink Cuisine Recipes Cypriot Foods Recipe < Back to Information on Cyprus Welcome to Cyprus, sunshine island of exotic fragrances and Eastern Mediterranean flavours. Whoever said that civilization started on the table and variety was the spice of life surely had Cyprus in mind. In ancient times it was said that Cyprus invented the art of good living, and the island's name became synonymous for luxury to both the Gods and humans. Tavernas, restaurants and hotels offer French, Italian and "international" menus. But they take pride in preparing Cypriot food and specialties, especially in the tavernas and the popular restaurants. These are some of the Cypriot dishes, which delight both tourists and residents alike. Mezes When you order Meze (or mezedes or mezedakia) in a Cyprus hotel or restaurant, you are served a rich selection of appetizers and savouries in up to 20 saucerlike dishes.

For example various cheeses, like halloumi, kaskavalli or feta, tomatoes, olives, celery, sliced artichokes or smoked ham, houmous (ground chick peas, with olive oil and garlic), octopus (or squid), shrimps, fresh fish, such as barbouni (the delicious red mullet), succulent snippets of chicken or turkey, cucumbers, green peppers, tomatoes, seftalia (homemade sausage), koupepia (stuffed vine leaves). The local bread made of homegrown wheat and the village salad with fresh coriander, green olives, olive oil, lemon and feta cheese make the mouth water. So can taramosalata, a delicious dish made from fish roe, olive oil and lemon. Main Courses This consists of moussaka, made from minced lamb or beef and herbs covered with layers of sliced potatoes, eggplant and zucchini, or tavas, a veal, onion and herb dish served in little earthenware bowls straight from the oven and sprinkled with "artisia " spices.

Souflakia or Kebab, is either bits of lamb or pork skewered and roasted by slow charcoal fire and eaten with chopped onion, salt and pepper in a 'pitta', a flat, unleavened bread. This dish is often a meal in itself, especially if served in a big 'envelope' of bread together with delicious local yiaourti (yogurt). Such a feast is followed by a selection of excellent juicy fresh fruit - oranges, grapefruit, tangerines, melons, lemons, apples, pears, cherries, apricots, figs, pomegranates, bananas, purple plumbs, grapes, dates, almonds, walnuts etc. Some friendly advice! The rule is "eat a little of each" otherwise you'll find halfway through your meal that you just can't go on to taste what follows! If all this seems a bit too much for you to eat - and such a meal can cost less than six pounds - you can order a three course meal, which can also be Cypriot food and style.

Some of the best dishes are Cyprus raviolis (a pasta dish) or avgolemoni (lemon and egg soup), patcha (a kind of lamb stew served with lemon). Lemons in Cyprus go with every meal and every meat. Kleftiko (lamb roasted in traditional oven) or suckling pig with roast potatoes are delicious. Cyprus grows some of the finest potatoes of the world. Other famous dishes include grilled or fried fresh fish, such as synagrida, fagree, red mullet, vlachos, trout. For people who like a more simple meal, Cyprus has the national dish of sailors' beans, called "fasolada", or there is the sturdy afelia, which is pork soaked in wine, sautéed with oil, coriander and wine. There's also zalatina (highly seasoned brawn), Cyprus smoked sausages, flavored with pepper and lentisk, or laurel. Game abounds in Cyprus, including partridge, hare, woodcock snipe and pheasant. And there are specialties like koupes, pourekia, kattimeria - thin semolina paste delicacies filled with meat, almonds or eggs and cheese, etc.

Sweets Souzoukko, a favorite at Cyprus festivals and fairs, is made by dipping strings of nuts in heated grape juice until the confection solidifies. Glyko are preserves of almond, date, apricot, cherry, quince or grapes, always served with a glass of cold water. Loucoumi, or Cyprus Delight, Kadeifi and baklava or galatopureko, are all rich oriental honey cakes. Cyprus honey is excellent. Soumada, made of almonds and a favorite hot drink. Relax and let yourself slip into the Cypriot pace of life. Why not take a seat by the sea, under a vine pergola or mimosa tree and sip your first brandy sour, or an ouzo. Nibble on a nut or even better, pass the time with a handful of sunflower seeds or passatempo as the Cypriots call them. Just sniff Cyprus and you could become intoxicated by the tang of fresh lemons and the delicate citrus blossom, the wholesome smell of freshly baked bread or the fermenting grapes from the wine harvest.

Cypriots, as you will soon discover, are a naturally hospitable people and generous to the extreme, in a way that is so much part of the Mediterranean. Cyprus lies at the crossroads of the Levant, as this eastern end of the Mediterranean is known. Just take a glance at its history and you will see how various empires, invasions, foreign settlers and traders over the past 3,000 years have brought their influence to Cyprus. They have also brought their recipes and many any of these have been introduced into Cypriot cooking, the main ones coming from Greece,Turkey, Armenia, Lebanon, Syria. Italy, France and latterly Britain. These foreign flavours have combined with the food produced on the island to give Cyprus its own traditional cuisine. It's turbulent past has made Cyprus self-sufficient and in rural areas Cypriot families still produce almost everything they need, from pourgouri (cracked wheat) to cheese, home baked bread and smoked cured pork. Not so long ago the grain, oil and wine were stored in Pitharia, those enormous onion shaped terracotta pots that adorn the countryside. The island has always produced a huge variety of food due to its fine climate.

In fact everyday foods such as figs, beans, chick peas, bitter herbs, olives, dates, almonds and nuts date back to the Bible. The Cypriots cook with less oil than their Mediterranean neighbours and their diet is a healthy one, apart from their love of syrup soaked pastries! Everything is cooked fresh, daily, and the quality of the produce is superb, due no doubt to the motto of the Cypriot housewife... 'If it isn't fresh we don't want it.' If you are in a hurry, then you can find fast food in the shape of a pitta bread envelope, filled with souvlakia (kebab) and salad, but slow food is more the order of the day in Cyprus. After all, why rush when there is time to enjoy your meal.

Some of other popular local dishes found in most restaurants and Tavernas are the following: Bourgouri Wheat porridge, a substitute for rice Colocasi Sweet potato, having a gastronomic affinity with the turnip Feta Cheese made from goat's milk Glyko Sweet, consisting of fruit preserved in syrup Halloumi Salty white cheese, made from lamb's milk Hiromari Local ham, pickled in wine Kaskavalli Mild cheese Koupes Fried meat rissoles enclosed in pastry Loukoumades Similar to doughnuts with honey Lounza Smoked pork tenderloin Tahini Sesame 'dip' popular in eastern Mediterranean Talattouri Salad dressing or dip based on yoghurt Vegetarian food in Cyprus Everyone knows that Cyprus is famous for its food, a combination of the best of Greek and Middle East cuisine. But what if you don't eat meat, or you just fancy a change? The good news is that there is a whole world of delicious meat free food to discover in Cyprus. Historically meat eating in Cypriot and Greek cuisine was always a luxury. Meat was expensive, so for many it would be meat on Sunday, vegetables, pulses and grains for the rest of the week.

The famous Greek mathematician and philosopher Pythagaros established an entire school of ascetic vegetarianism - and he lived a long and healthy life (for the time) on a diet of honey, barley, millet and raw or boiled vegetables. These remain staples to this day along with goat's milk and cheese, olives, wild greens, figs and other fruit, raisins, capers, nuts and herbs. Even those who did not choose to live without meat made up the majority of their food from what could be harvested. Fasting food One of the main influences on non-meat cuisine has been the Greek Orthodox church. The 'fasting' calendar of the church requires that for 48 days before Easter, 40 days before Christmas and lesser fasting periods throughout the year, people stop eating meat and animal products (with the exception of certain fish) - in total half the year is taken up by fasting. On the highest holy days such as Good Friday, even olive oil is not allowed. Although fewer people fast than before, it is still common particularly before Easter, in the period of Lent. The beginning of the Lenten fast is celebrated in Cyprus and Greece on 'Clean Monday' (also know as 'Green Monday').

It falls on the first Monday of the fasting period and at the end of the 10 day carnival period. Traditionally it is the day when the house is cleaned of all non-fasting food stuffs. Even those who do not observe the fast enjoy themselves on the public holiday, heading out for picnics in the countryside and flying kites. The advantage for those who want to avoid meat in Cyprus is that many wonderful dishes come in two versions - fasting and non-fasting. If you are in a restaurant you can ask for nistisima (fasting food). What to look for It may seem difficult to find anything but the meat dishes that Cyprus is so deservedly famous for. One place to get help is the many guide books to Cyprus, which cover the wide range of food there is on offer. Much of what follows draws on the extremely informative 'basics' section of 'The Rough Guide to Cyprus' by Mark Dubin.

If you want to try some of the best meat dishes the island has to offer, you can choose any of the following: Kleftico - lamb or goat roasted with vegetable in an outside oven Souvla - lamb or goat cooked on a rotisserie Souvlaki - pork grilled on a skewer Sheftalia - small rissoles of mince, onions and spices wrapped in a 'skin' of gut, rather like small sausages. Moussaka - the famous moussaka, slices of aubergine, courgette and potato overlaid with mince and a white sauce. There is more to Cypriot cooking than these dishes, however, and for vegetarians and meat eaters alike, no trip to Cyprus would be complete without trying some of the following non-meat dishes: Meze You can find meze in almost any restaurant in Cyprus and it's a great way of sampling a number of different small dishes - sometimes as many as 30, so make sure you leave plenty of room!

The staple dishes of meze are vegetarian - hummus (chick pea paste), tahini (sesame seed paste), olives and fried halloumi (goat or sheeps milk cheese - delicious and very salty). However, to be on the safe side, make sure you ask for the vegetarian meze - most restaurants will be happy to oblige. Salads Salads are available all year round and are usually a wonderful combination of what is freshest and in season at the time. Forget tasteless iceberg lettuce, you can find all sorts of wonderful greens in your salad, such as rokka (rocket), pickled capers (the whole plant, including the thorns), koliandros (coriander), maindanos (parsley), gramb (cabbage) and thismos (mint). Beans Bean dishes are a delicious, hearty alternative to meat and can be found in most restaurants. Fava beans are pureed into a delicious soup called louvia. This should not be confused with another popular type of bean, the louvia, or black eyed bean. The general term for dishes made with beans or pulses is ospria.

Trakhanas A dish that is eaten especially in winter and is much more delicious than it sounds! It is a soup made of grain soaked in yoghurt. Yemista These are stuffed vegetables, or vine leaves (koupepia). Most commonly you can find peppers, tomatoes, onions, courgettes or courgette flowers stuffed with tomatoes, rice and herbs. Vegetarians need to make sure that they do not contain another common ingredient - minced meat. Fruit Cyprus has a well-deserved reputation for delicious and varied fruit. The long growing season means that many varieties appear well before they normally do in the rest of Europe. In addition most of the fruit is grown locally and is truly seasonal - although you may not be able to find oranges all year round, when they are in season, they are extremely delicious. The 'fruit year' starts in spring with strawberries, medlars and loquats. Then come apricots, watermelons, dessert melons, plums and cherries. Later in the summer you can find prickly pears (worth the effort once you get to the fruit!) and grapes, or the less than perfect skins of the oranges - these are often signs of the fruit that tastes best.

Food calender Whatever time of year you visit Cyprus there is bound to be some seasonal or religious festival taking place. Synonymous with these special events there are, of course, traditional celebration foods. Check with the calendar below to see what specialties may be on offer and where to find them. New Year's Day Known as St.Basil's Day in Cyprus, this is a day for optimism, when Cypriots hope for a fruitful forthcoming year. A special cake - Vasilopitta - is baked by each family, and, when it is cut, the person who finds a coin in his slice is promised luck for the forthcoming year. Epiphany (6th January) A holiday, when all Cypriots go to church to ask for a fruitful and prosperous year to come. Families gather and share a feast of mixed dishes. Loukoumades is the popular sweet of the day. At this time of year the citrus fruit is harvested and lorries loaded with oranges, tangerines, lemons and grapefruit make their way to the ports. In preparation for Lent, Cypriots really let their hair down during the two weeks of carnival prior to the fast.

Limassol is famous for its Carnival celebrations and processions, although other towns and villages celebrate too. Look out for seasonal specialities such as pastry bourekia filled with mint flavour cheese and ravioli. Also sticky sweetmeats such as daktyla and kandaifi. The last week of carnival is Tyrini or cheese week and it ends on Green Monday, which is the first day of Lent. Cypriots pack a picnic on this day and head for the countryside. They eat vegetables, olives, bread and salad and they drink village wine. Lent Still taken seriously by many Cypriots, no meat, fish or dairy products will be consumed during this period. Pulses, vegetables and fruit, though, are allowed and now that the winter rains have brought the vegetation to life again, just watch the Cypriots gather armfuls of edible greens front the countryside - molohes, pangali and radikia. In the markets you can find strouthoudia, a sort of weed that tastes quite delicious when lightly stir fried in oil and bound together with a little egg.

Try some the pastries or Pittes too, kolokopitta made from red pumpkin, raisins and cracked wheat, tahinopitta, made with sesame seed paste, even Spanakopitta combination of spinach and egg wrapped in filo pastry. Easter The major religious celebration of the year in Cyprus, when all members of the family join in together to celebrate. Avgolemono soup, made from eggs and lemons in chicken stock, is traditional Easter fare as are the flaounes or savoury Easter cakes which are baked in every household. These contain a special Easter cheese, eggs, spices and herbs all wrapped in a yeast pastry. The main meal for Easter is souvla when the fast is really broken and chunks of mouthwatering meat are roasted on a spit in the spring sunshine. Summer Seed blossoms on the trees, and the industrious Cypriot housewives are making orange blossom and rose water to cleanse their faces and to flavour their pastries as well as their fruit preserves known as glyko. Summer is the best time for fruit.

Just watch the shops as they fill their shelves with an ongoing supply of strawberries, cherries, apricots, plums, greengages, peaches, grapes, figs, apples, pears and an enormous variety of melons. Weddings Popular in the summer, the whole village will turn out to celebrate the happy event. Ressi, a rich pilaf of lamb and wheat is prepared and special little shortbreads (Loukoumia) are piled high for the guests. September Begins with the wine festival in Limassol (Lemesos). For over a week in the Municipal Park, Cyprus wine producers will give you the chance to sample all Cypriot wines as well as demonstrations of wine presses, stills and traditional harvest dances. There is, of course, a fine selection of food to eat. Harvest Time The busiest time for rural Cyprus. Almonds, carobs, table and wine grapes as well as olives need to be gathered, stored, packed and delivered; but after all this hard work there will be time to celebrate and the Cypriots really know how to do this well!

Look out for a village grape festival when palouzes, a blancmange of grape juice, and soutzoukos, a chewy sweet made by dipping strings of almonds into the palouzes, juice, are prepared from the unfermented grapes. After the carob harvest there will be the pastelli, and carob honey which is made from boiled carob pods and is eaten on slices of fresh bread. Christmas The time of the Advent fast before Christmas. In the past every family would slaughter a pig and the fresh meat was salted, cured or smoked to last through the winter. Nowadays, many families still make and smoke their own loukanika sausages for Christmas. A Cypriot Christmas cake is the basic British recipe which has been adapted to suit local suppliers - and jolly good it is too! But traditional Christmas baking only really get underway just a few days before December 25th when powdery icing sugar covered kourambiedes or shortbread biscuits are baked as well as melomakarona, spicy buns drenched in honey syrup, and of course koulouria, traditional sesame bread. A few Recipes Pork cooked in red wine and crushed coriander seeds.

Ingredients: 2lbs (1kg) boned lean pork, diced 1 glass (200ml) red wine 1-2 tablespoons coriander seeds, crushed coarsely, salt 1 stick cinnamon 6 tablespoons sunflower or vegetable oil 1. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible. 2. Lift the meat out of the marinade and dry on kitchen paper. Keep the marinade for later. 3. Heat the oil in a heavy-based casserole and brown the cubes of meat a few at a time, until all are crisp and brown. Add more oil if necessary. 4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender. 5. Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid. Afelia is usually served with pourgouri pilaf and yoghurt.

Pourgouri Pilaf Prepared from hulled wheat, the grain is steamed until partly cooked then dried before being ground. Pourgouri is available in fine and coarse grade. Ingredients: (olive, ground nut or sunflower) 1 medium onion, finely sliced 1oz (25g.) vermicelli 8 oz (250g) pourgouri or boulgouri (cracked wheat) 1 ï¿½ glasses (300ml) chicken stock salt and black pepper 1. Heat the oil in a heavy-based casserole and sauté the onion for a couple of minutes until it softens but not brown. 2. Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil. 3. Rinse the pourgouri under the cold tap, then add to the casserole. 4. Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed. Leave the pilaf to sit for 10 minutes before serving it.

Moussaka Moussaka may have its roots in Greece but no-one makes individual moussakas in terracotta pots quite like the Cypriots. Ingredients: 2lbs ( 1kg) aubergines (eggplant) or courgettes or a mixture of both (trimmed and sliced lengthways in thick slices). 2 large potatoes, peeled and slices from their wide side. ï¿½ glass olive or sunflower oil. 2 medium onions sliced. 1lb (500g) minced beef, lamb or pork 2 large tomatoes, grated, or one 400g tin of tomatoes ï¿½ teaspoon ground cinnamon or 1 stick cinnamon ï¿½ teaspoon salt ï¿½ teaspoon rigani or dried oregano ï¿½ glass red wine For the white sauce (bechamel): 4 tablespoons butter

Question: Which traditional Greek dish is made from salted and cured fishroe mixed with bread crumbs, lemon juice, onions and garlic?
Answer: TARAMOSALATA